In a food processor or blender, pulse together walnuts and almonds until it's broken down to small fine pieces.

Add remaining ingredients to the food processor and pulse together (3-4 times) until it becomes a sticky mixture.

Scoop out mixture into 1.5-2-inch balls and place on a tray. Repeat until all of the mixture is rolled into balls.

Place in the refrigerator for at least 4 hours to harden (or freezer for 45 min).

Once balls have hardened, heat chocolate chips and coconut oil in a pan over medium-low heat for 5 minutes (constantly stirring chocolate).

Dip prepared balls into it chocolate and coat entirely.

Place back onto lined baking tray (or plate) and lightly sprinkle with Himalayan salt and cinnamon.

Return to refrigerator for at least 30 minutes or until solid.

Serve cold and enjoy.

Store refrigerated in an air-tight container for up to 2 weeks (or freezer for 1 month).

For the nuts

I like to soak and roast my nuts before using them in any recipe, because it helps the body's digestion and absorption of the nutrients that come from nuts. However, it is not mandatory for this recipe.

Hi, thanks for stopping by my healthy lifestyle blog. I’m Emily, a self-taught cook and avid grocery shopper with a holistic approach to life, living in Vancouver, BC. Here you’ll find my recipes that are easy, tasty, and good for you!